Ingredients
- 2 20 ounce cans of young green jackfruit in water (avoid jackfruit canned in syrup or brine and do not purchase ripe jackfruit)
- 2 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chili powder
- ¾ cup BBQ sauce (choose your favorite, preferably vegan sauce, save remainder for serving)
- 1½ tablespoons of cooking oil
- ½ ripe avocado
- 1 tablespoon maple syrup (or sweetener of choice)
- 1 lemon or lime, juiced
- Salt and pepper, to taste
- Water, to thin
- 2 cup shredded cabbage and carrot mix (Trader Joe’s has a great cruciferous veggie mix)
- 4-6 whole grain vegan buns (or choose gluten-free)
- ½ cup roasted, salted cashews (pre-roasted or roast at home)
Preparation
METHOD
BBQ Jackfruit
Rinse, drain, and thoroughly dry jackfruit. Chop off the central “core” portion of the fruit and discard. Set aside in a mixing bowl. Combine paprika, garlic powder, salt, pepper, with chili powder and mix with jackfruit, toss to coat.
Heat a large skillet over medium heat. Once hot, add cooking oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 min to achieve some color.
Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low-medium and cook covered for at least 20 min (or up to 35 min cooked on low for a deeper flavor), stirring occasionally. For finer texture, use forks to shred the jackfruit as it cooks down.
Once the jackfruit has simmered, turn up heat to medium-high and cook for 2-3 more min to achieve extra color and texture. Remove from heat.
Avocado Slaw
Combine avocado slaw ingredients, mash avocado where necessary, and whisk to combine. Thin with water until a thick sauce is made, then add remaining vegetables and toss to coat. Refrigerate until ready to serve.
Place generous portions of slaw on the bottom buns, top with shredded BBQ jackfruit and cashews. Serve with extra BBQ sauce.
In the unlikely case you have leftovers, jackfruit keeps for up to a couple of days in the fridge.
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